The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro
Abstarct Drying plant raw materials using modern techniques or combined methods is currently one of the main trends in food technology, which combines process optimization in line with the principles of sustainable development while maintaining high product quality. Therefore, this study aims to be...
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Nature Portfolio
2025-01-01
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| Online Access: | https://doi.org/10.1038/s41598-025-87003-w |
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| author | Paulina Nowicka Krzysztof Lech Aneta Wojdyło |
| author_facet | Paulina Nowicka Krzysztof Lech Aneta Wojdyło |
| author_sort | Paulina Nowicka |
| collection | DOAJ |
| description | Abstarct Drying plant raw materials using modern techniques or combined methods is currently one of the main trends in food technology, which combines process optimization in line with the principles of sustainable development while maintaining high product quality. Therefore, this study aims to be innovative, assessing the possibility of using sublimation techniques, convective drying (CD) at different temperatures (50 °C, 60 °C, 70 °C), vaccum microwave drying (VMD) at different power levels (120 W, 240 W, 360 W, and 360/120 W), and combining these two techniques— CD-VMD (50 °C/120 W, 60 °C/120 W, 70 °C/120 W) in the production of peach snacks. The qualitative analysis of the tested dried peaches showed that the content of polyphenols was dominated by polymers of procyanidins (82.5%), followed by phenolic acids (10.6%) > > flavanols (monomers and dimers 4.6%) > > flavonols (1.3%) and anthocyanins (1.0%). The VMD was found to be the most effective method for shaping the final concentration of bioactive compounds. In this process, the final polyphenol concentration was influenced by the total duration of the process and the temperature of the dried material. Moreover, based on the results it can be concluded that dried peaches demonstrate strong antioxidant properties and act as more potent inhibitors of pancreatic lipase and cholinesterases (both AChE and BuChE). |
| format | Article |
| id | doaj-art-11f7ae7aafd34558848f5fa62f24c2c5 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Nature Portfolio |
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| spelling | doaj-art-11f7ae7aafd34558848f5fa62f24c2c52025-01-26T12:26:26ZengNature PortfolioScientific Reports2045-23222025-01-0115111410.1038/s41598-025-87003-wThe influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitroPaulina Nowicka0Krzysztof Lech1Aneta Wojdyło2Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life SciencesInstitute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life SciencesDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life SciencesAbstarct Drying plant raw materials using modern techniques or combined methods is currently one of the main trends in food technology, which combines process optimization in line with the principles of sustainable development while maintaining high product quality. Therefore, this study aims to be innovative, assessing the possibility of using sublimation techniques, convective drying (CD) at different temperatures (50 °C, 60 °C, 70 °C), vaccum microwave drying (VMD) at different power levels (120 W, 240 W, 360 W, and 360/120 W), and combining these two techniques— CD-VMD (50 °C/120 W, 60 °C/120 W, 70 °C/120 W) in the production of peach snacks. The qualitative analysis of the tested dried peaches showed that the content of polyphenols was dominated by polymers of procyanidins (82.5%), followed by phenolic acids (10.6%) > > flavanols (monomers and dimers 4.6%) > > flavonols (1.3%) and anthocyanins (1.0%). The VMD was found to be the most effective method for shaping the final concentration of bioactive compounds. In this process, the final polyphenol concentration was influenced by the total duration of the process and the temperature of the dried material. Moreover, based on the results it can be concluded that dried peaches demonstrate strong antioxidant properties and act as more potent inhibitors of pancreatic lipase and cholinesterases (both AChE and BuChE).https://doi.org/10.1038/s41598-025-87003-wDried peachesConvective dryingMicrowave dryingAnti-aging propertiesAnti-diabetic activitiesBioactive compounds |
| spellingShingle | Paulina Nowicka Krzysztof Lech Aneta Wojdyło The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro Scientific Reports Dried peaches Convective drying Microwave drying Anti-aging properties Anti-diabetic activities Bioactive compounds |
| title | The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro |
| title_full | The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro |
| title_fullStr | The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro |
| title_full_unstemmed | The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro |
| title_short | The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro |
| title_sort | influence of different drying techniques on polyphenols profile lc ms pda q tof of peach fruit and their pro health properties by in vitro |
| topic | Dried peaches Convective drying Microwave drying Anti-aging properties Anti-diabetic activities Bioactive compounds |
| url | https://doi.org/10.1038/s41598-025-87003-w |
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